Or a huge, fluffy pile of mashed potatoes and some delicious steamed vegetables, all drizzled with gravy. I have also made it and smothered barbecue sauce all over the top before baking, then served it with more for drizzling. It works so well!

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WHAT TO DO WITH LEFTOVER VEGAN MEATLOAF

Leftovers are absolutely fantastic when stuffed inside the mushrooms in this Easy Vegan Mushroom Pie recipe instead of the caramelized onions. Seriously, seriously good! I highly recommend you try it!

They are also great sliced thinly in sandwiches or just reheated again and served with potatoes and gravy as before. I could easily eat this a few days in a row.

Leftovers reheat perfectly too. Just wrap individual slices or a wedge of it in lightly greased tin foil and bake in the oven.

This meatloaf is incredibly full of flavour and texture. The mushrooms give it amazing depth but not in an obviously mushroomy way. In fact, my husband who does not like mushrooms happily ate this two nights in a row and thoroughly enjoyed it. He was shocked when I told him that they were the main ingredient.

TASTY & NUTRITIOUS

As well as tasting good, this Vegan Meatloaf is really good for you.

It is totally oil free, gluten free and packs a massive protein punch with 10 grams per slice. (If anyone asks you where you get your protein from, please throw a slice of this in their face!).

CAN I PREPARE VEGAN MEATLOAF IN ADVANCE?

This Vegan Meatloaf recipe be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. At holiday time it’s always lovely to have things like this made up ahead so on the day you can enjoy more time with your family rather than in the kitchen.

You can also bake it, cool it and keep in the fridge, then reheat the whole thing in the pan wrapped in tin foil. That way you can bake it in advance then warm it through just when you need it.

PLEASE NOTE

To make this Vegan Meatloaf, you need some already cooked red and green lentils. It is important that these lentils are not overcooked as otherwise they will make the meatloaf mushy. Cook them until just tender. I give some more specific instructions in the recipe notes.

This recipe was originally published on April 15th 2016 and updated with new photographs and a video on Sept 6th 2018.

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Vegan Meatloaf with Gravy

This vegan meatloaf is incredibly easy to make & is sure to please with it's deep & savoury flavour. Serve sliced & smothered in rich, thick gravy for a truly satisfying meal!

Ingredients

For the vegan meatloaf

1smallonion, finely chopped, golf ball size

2largecloves of garlicfinely chopped

198g | 1cupcooked red lentils(measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.

198g | 1cupcooked green lentils(measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.

Instructions

Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.

Put them in a large bowl then add all other meatloaf ingredients except the water.

Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.

You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.

Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)

Spoon in the meatloaf mixture and pack down really tightly.

Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.

Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.

For the gravy

Sauté the onion slowly over a low heat until a deep golden brown.

Transfer to a blender with all of the other ingredients and blend until very smooth.

Pour into a pan and stir over a medium heat until thickened and piping hot.

If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.

Serve the meatloaf sliced and doused in gravy.

Notes

If you wish your loaf to be gluten free use gluten free certified oat flour. Oat flour can be easily made by just blending or processing rolled or quick oats until they are a fine powder.

This meatloaf can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. Leftovers also reheat perfectly. I wrap them in foil and warm through in the oven.

A few readers have said that the leftovers are extra good if sliced then pan fried until golden. I haven't tried it but it sounds good!

Tips for cooking lentils:

Don't soak them prior to cooking.

Rinse in a sieve with fresh water to remove any dust or debris.

Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.

For whole lentils, cook time is usually about 15-20 minutes.

For split red lentils, cook time is typically only about 5 minutes.

Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.

Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.

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The problem with using beans instead is they tend to be moister so you would need to adjust other things to stop it becoming too wet. You could try it with beans. I think black beans might work better than butter beans as they are a little firmer and have a better flavour. Just have more breadcrumbs to hand, ready to add if necessary, to make it all a bit drier if it ends up too wet.

There isn’t really a sub for the breadcrumbs. They are there to absorb moisture and make the loaf more sliceable. Without them it can be a little damp. Nothing else absorbs moisture in the same way except flour, and I wouldn’t advise increasing that as it could end up becoming a bit gummy in texture. If it’s the gluten that is the issue you can use gluten-free bread.

Am I crazy or have you changed this recipe since last year? The ingredients I have written down have half as much as flour and no bread crumbs. That seems like a pretty big change texture wise. How does this new version compare to the old one? Loved the original but happy to try this new one if it’s an improvement 🙂

No you’re not crazy, I did amend it slight after making my Cranberry Lentil loaf which is based off the same recipe. I wanted it to be a little firmer and easier to slice. I think it’s better now and it’s had great feedback since. Let me know what you think if you try the newer version!